SOUS CHEF SKILLS, EXPERIENCE, AND JOB REQUIREMENTS

Published: Dec 24, 2025 - The Sous Chef has experience in high-volume food preparation, supervising line cooks, managing prep schedules, and maintaining quality and presentation standards across all dishes. This role requires expertise in menu execution, knowledge of cooking techniques, the ability to train kitchen staff, and a strong commitment to food safety, inventory control, and efficient workflow management. The Chef also needs solid leadership, communication, and multitasking skills, along with the ability to stay calm under pressure and support the Head Chef in daily kitchen operations.

Essential Hard and Soft Skills for a Standout Sous Chef Resume
  • Kitchen Operations
  • Food Safety
  • Menu Planning
  • Cost Control
  • Inventory Management
  • Food Preparation
  • Quality Control
  • Staff Scheduling
  • Menu Development
  • Regulatory Compliance
  • Team Leadership
  • Team Motivation
  • Guest Relations
  • Problem Solving
  • Communication Skills
  • Staff Supervision
  • Coaching Mentoring
  • Operational Leadership
  • Attention Detail
  • Collaboration

Summary of Sous Chef Knowledge and Qualifications on Resume

1. BS in Culinary Arts with 2 years of Experience

  • Previous culinary experience in a high-volume, full-service restaurant, and/or culinary program curriculum.
  • Related certificate.
  • Willing to get a flexible schedule, able to work weekends, nights, mornings, and holidays.
  • Knowledgeable and passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends.
  • Excellent and accurate knife skills.
  • A leader with a desire to build a healthy and collaborative team.
  • Able to multitask in a dynamic environment.
  • Excellent interpersonal communication skills to foster positive working relationships with many types of personalities.

2. BS in Culinary Management with 5 years of Experience

  • Well-rounded experience in all areas of the kitchen, including experience as Chef de Partie.
  • Valid trade qualifications.
  • Must have a highly flexible work schedule and be available for on-call shifts.
  • Must be an effective leader, manager, trainer, administrator, and team player.
  • Strong communication and organizational skills.
  • Completion of Level 1 or 2 First Aid course.
  • Must be innovative, detail-oriented, and quality-conscious.
  • Ability to work well under pressure in a fast-paced environment.
  • Ability to work cohesively and collectively as part of a team.

3. BS in Food Safety and Quality Management with 6 years of Experience

  • Certified in Food Safety (Equivalent to Food Safety Professional Certificate).
  • Great knowledge of the VSP Manual, the Shipsan Manual, and the Anvisa regulations
  • Fluent in English and knowledge of any other language.
  • Good communication skills (both verbal and written).
  • Proactive and able to work under pressure, also in stressful environments.
  • Experience as Sous Chef or experience as first Cook Chef de Partie in the cruise line, or an international 5-star Hotel, or similar major resort.
  • Proven ability to work in a harmonious, productive team.
  • Understanding of various cooking methods, ingredients, equipment, and procedures.
  • Excellent record of kitchen and staff management.
  • Accuracy and speed in handling emergencies and providing solutions.

4. BS in European Culinary Arts with 1 year of Experience

  • Strong Chef de Partie or previous Junior Sous Chef Experience.
  • Ability to approach food creatively.
  • Strong supervisory skills.
  • Have a positive attitude.
  • Good communication skills.
  • Committed to delivering a high level of customer service.
  • Excellent grooming standards.
  • Excellent planning and organising skills.
  • Willingness to learn.

5. BS in Western Cuisine Culinary Arts with 8 years of Experience

  • Previous kitchen experience in a 5-Star Hotel/Resort at a supervisory level.
  • Strong supervisory and technical kitchen skills, with specialisation in Western Cuisine.
  • Understanding of the front-of-the-house operations.
  • Possess aptitude and upward mobility.
  • Ability to promote best practices and set high standards of culinary excellence throughout the region.
  • Excellent and diverse culinary skills.
  • Strong work ethic and dependability.
  • Stress tolerance during peak service times.

6. BS in Hospitality and Restaurant Management with 7 years of Experience

  • Experience within a global hotel brand or restaurant of the same classification/cuisine with comparable size and complexity.
  • Be experienced in local cuisine, with practical experience of at least one other cuisine, and experience catering meetings, social events, and restaurants
  • Must have completed level 3 Food Safety certification.
  • Working knowledge of HACCP.
  • Knowledge of appropriate systems to support operational processes - Micros Simphony (or relevant POS), Procure Wizard, and Quinyx.
  • Knowledge of appropriate working to brand standards relating to food.
  • Ability to create and deliver appropriate menus, using appropriate suppliers and products.
  • Be part of external networks and up to date with critical issues and trends in food.
  • Good technical skills to work on every section for every service period in the kitchen.

7. BS in Culinary Operations Management with 4 years of Experience

  • Related Culinary training.
  • Previous experience in hospitality or club operations.
  • Ability to accurately and effectively communicate in verbal and written form with guests and associates.
  • Experience implementing new food concepts and menus.
  • Experience in creating schedules.
  • Working knowledge of labor costing, payroll administration.
  • Experience in associate performance management.
  • Ability to handle multiple tasks and work well in an environment with time constraints.
  • Must possess applicable state/local licenses and certifications.

8. BA in Hospitality Management with 5 years of Experience

  • Food Service Handler Card and TIPS certification that is currently valid for a minimum of at least 6 months.
  • Experience in a full-service restaurant or lounge in hotel management.
  • Great team player with the ability to create excellent working relationships across the group.
  • Collaborative approach with all departments, particularly food & beverage and sales & marketing.
  • Ability to break down barriers and resolve potential conflicts swiftly and effortlessly.
  • Strong communication and presentation skills at all levels of management.
  • Ability to think outside the box and approach all issues with a completely fresh approach.
  • Ability to anticipate needs and over-deliver.
  • Able to change direction and work on multiple project aspects at once, and creatively solve problems.
  • Enthusiastic, passionate, able to enthuse and motivate others.
  • Strong leadership ability.

9. BS in Professional Culinary Arts with 11 years of Experience

  • ServSafe certified, as well as working knowledge of HACCP, and experience with Health and Safety audits.
  • E.C. (Certified Executive Chef).
  • Strong culinary background, with demonstrated ability to stay current with new culinary trends.
  • Excellent leadership and communication skills with the ability to maintain the highest standards and implement company policies.
  • Strong management skills and previous experience working in a high-volume facility.
  • High-end catering and dining experience, and a passion for culinary arts.
  • Strong production culinary background, ideally in an upscale restaurant/retail/catering environment.
  • Retail knowledge and knowledge of sanitation, kitchen management, and flow, as well as food production.
  • Experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset.
  • Menu planning experience and a strong understanding of current culinary trends.
  • Proven to effectively communicate with multiple audiences and develop strong relationships with customers.
  • Ability to multitask and proven effectiveness in a high-standard, driven environment.
  • Strong understanding of forecasting, food cost management, purchasing, inventory, and labor management concepts.
  • Ability to successfully lead, develop, and train a team.
  • Creative and effective problem-solving and project management skills.
  • Proficient in computer skills, as well as exceptional organizational and customer service skills.

10. BS in Pastry and Bakery Arts with 4 years of Experience

  • Strong Background in Pastry & Bakery in a reputed hotel.
  • Experience in hotel chains and restaurants.
  • Strong communication skills.
  • Self-driven individual, with a proactive and positive approach to change.
  • Ability to think strategically, inductively, and creatively.
  • Empathetic and patient leader.
  • Experience leading a kitchen team.
  • Experience working in menu development.
  • Energetic, guest-focused, and eager.

11. BS in Culinary Leadership and Management with 9 years of Experience

  • Experience as a Sous Chef/Chef de Cuisine or related culinary position.
  • Advanced knowledge of the principles and practices within the food profession.
  • Experiential knowledge for the management of people and/or problems.
  • Experience working in menu development and seasonal recipe costing
  • Inventory control, ordering, and vendor coordination experience.
  • Understanding of food safety compliance and audit preparation.
  • Understanding of HACCP standards and local health regulations.
  • Leadership abilities under pressure.
  • Excellent oral, reading, and written communication skills.
  • Must be willing to be hands-on with staff and operations.
  • Willing to work event-based hours, including evenings and weekends.

12. BA in Restaurant and Food Service Management with 6 years of Experience

  • Previous experience managing employees under a collective bargaining agreement.
  • Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant.
  • Ohio Lottery Commission Non-Gaming License.
  • Complete knowledge of health and safety regulations.
  • Knowledge of all products, menu items, and equipment used to perform these duties.
  • Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs.
  • Strong overall knowledge of menu preparation and presentation.
  • Excellent interpersonal skills to deal effectively with guests, management, employees, and other outside contacts.
  • Excellent customer service skills.
  • Able to lead and mentor a team.
  • Excellent organizational skills, able to function under time constraints and deadlines with attention to detail.
  • Effective listening abilities and be able to make strong judgment calls.

13. BS in Culinary Arts and Butchery with 7 years of Experience

  • Culinary experience and supervisory experience, holding a ServSafe Certification.
  • Understanding and knowledge of butchery with whole fish and primal cuts.
  • Knowledge of unique items and how to prepare them.
  • Strong expediting skills.
  • Able to jump from station to station during peak service hours.
  • Proficient in all aspects of production.
  • Able to set up a line station quickly and expedite orders for service.
  • Excellent communication skills, including the ability to train staff members.
  • Strong management skills with a team-oriented attitude.
  • Able to lift and carry up to 50 lbs, stand up to 8 hours during a shift.
  • Able to work in a hot kitchen environment up to 8 hours during a shift.
  • Able to speak and hear directions in a loud kitchen environment.
  • Must have the ability to work weekends and holidays.

14. BS in Culinary Arts with 3 years of Experience

  • Experience as Chef de Partie or previous experience as Sous Chef. 
  • Experience in various positions within various food service environments.
  • Culinary experience.
  • Great communication skills.
  • Experience in using/working with a computer.
  • Must be "Food Safe Certified".
  • Birch Street knowledge.
  • A sincere willingness to provide service to residents, guests, and peers.
  • Good organizational skills, with the ability to work independently.
  • Ability to function well under pressure, set priorities, and adjust to changing conditions.
  • High work ethic, with a sense of responsibility for the role filled within the team.

15. BS in Healthcare Culinary Management with 5 years of Experience

  • Experience in healthcare cuisine, including modified diets, mechanical grounds, and soft foods.
  • Experience managing therapeutic meal production at scale.
  • Experience supervising kitchen operations in regulated care environments.
  • Working knowledge of food texture standards and the IDDSI framework.
  • Understanding of stock rotation and waste reduction strategies.
  • Have commercial acumen.
  • Good level of computer literacy.
  • Enthusiastic, confident, and warm.
  • A positive approach to tasks with a can-do attitude and impeccable attention to detail.

16. BS in International Culinary Arts with 8 years of Experience

  • Culinary supervisory/leadership experience, preferably in a luxury setting or large kitchen environment.
  • Red Seal Certificate (Journeyperson’s papers) or recognized international equivalent.
  • Safe Food Handling Certification.
  • Creative, forward-thinking.
  • Proven organizational and coaching skills.
  • Strong skills in visual presentation of food, with a familiarity with contemporary serving styles.
  • Attention to detail, accuracy, and consistency with recipes and plating.
  • Ability to work cohesively with colleagues as part of a team.
  • Ability to focus attention on guest needs, remaining calm and courteous at all times.
  • Proficient in Microsoft Windows applications, including Word, Excel, and PowerPoint.
  • Able to lift, carry, and pull up to 50lbs, and able to constantly stand and walk throughout the shift.
  • Able to withstand exposure to kitchen equipment includes large and small ovens, stoves, steam kettles, mixers, sheeters, fryers, rational ovens, steamers, tilt skillets, fridges, and freezers, as well as blast freezers.

17. BS in Foodservice Operations Management with 4 years of Experience

  • Experience in a high-volume full-service restaurant.
  • Comprehensive knowledge of subject matter.
  • Ability to provide leadership coaching and/or mentoring to a subordinate group.
  • Must be proficient in Windows Operating Systems, company-approved spreadsheets, and word processing.
  • Ability to perform work under minimal supervision.
  • Ability to work a flexible schedule
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful, high-pressure situations.
  • Effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems.
  • Effective at listening to understanding, and clarifying the issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data, and basic arithmetic functions.
  • Must maintain composure and objectivity while under pressure.

18. BS in Culinary Leadership with 9 years of Experience

  • Experience in the culinary field.
  • Extensive leadership experience in the culinary field.
  • An inter-provincial Red Seal certificate or equivalent.
  • High-end restaurant, food, and culinary production experience.
  • Strong communication, organizational, and interpersonal skills.
  • Proven passion for the culinary industry.
  • Acute awareness of current trends in cuisine, creativity.
  • Successful completion of First Aid/CPR, FH&R Train the Trainer, and Safe Food Handlers courses.

19. BS in Culinary Management with 7 years of Experience

  • AOS Culinary.
  • Culinary management experience in a fine dining atmosphere.
  • Experience in a high-volume/commissary production.
  • Proficient in food planning and preparation.
  • Understanding of purchasing, sanitation, security, company policies, and procedures.
  • Experience in personnel management, recordkeeping.
  • Experience working on the preparation of reports.
  • Demonstrated success in achieving fiscal results and executing to a high standard.
  • Strong interpersonal and communication skills.

20. BS in Food and Beverage Management with 6 years of Experience

  • Previous culinary experience.
  • Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
  • Strong background in analytical cost efficiency.
  • Working knowledge of kitchen management.
  • Experience working in regional cuisine.
  • Understanding of all aspects of proper production and presentation methods.
  • Strong organizational, management, communication, and motivational skills.
  • Working knowledge of Microsoft Office (Word, Excel, and PowerPoint).
  • Must be able to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell.
  • Servesafe Sanitation, preferably ACF Certified.

21. BS in Culinary Arts and Food Production with 3 years of Experience

  • Experience working in a food preparation position.
  • ACF Professional Certification.
  • Experience supervising daily kitchen production and service flow.
  • Experience assisting with menu execution for multiple service periods.
  • Experience managing prep schedules and station assignments.
  • Good knife skills and advanced cutting techniques.
  • Ability to promote and participate in a team environment.
  • Ability to understand written and oral directions and to communicate the same with others.
  • Willing to subject to wet floors, temperature extremes, and excessive noise.
  • Must be able to lift up to 50 pounds in weight.
  • Must be able to maneuver in an often tightly-quartered environment.

22. BS in Hospitality Culinary Management with 10 years of Experience

  • Experience as a Sous Chef or similar position within a 5 Star hospitality and/or restaurant environment, with advanced culinary skills.
  • Excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.
  • Experience in leading multi-cultural teams.
  • Flexible, stress-resistant, committed team player.
  • Strong administration skills.
  • Proficient with PC based databases, spreadsheets, and word processing systems.
  • Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards.
  • Excellent knowledge of all Public Health Policies.
  • A team builder with exceptional work ethic, motivational skills, and coaching abilities.
  • Must be able to physically handle 50+ lbs. (30KGs) daily, and work a minimum of eleven hours a day, seven days a week.
  • Ability to work to complete all assigned tasks and fulfill responsibilities in the assigned role.
  • Ability to meet moderate physical demands, including lifting, bending, climbing, and long periods of standing or walking.

23. BS in Fine Dining Culinary Arts with 8 years of Experience

  • Proven experience working within fast-paced, quality-driven culinary teams at the Sous Chef level, ideally within Michelin-starred restaurants or five-star hotels.
  • Outstanding culinary skills with a strong track record of excellence.
  • A continuous commitment to learning and professional development.
  • Exceptional attention to detail with pride taken in refining small elements that deliver significant improvements in quality and consistency.
  • Demonstrated ability to manage multiple competing priorities effectively within a high-pressure operational environment.
  • High levels of resilience and energy suited to demanding kitchens with consistently high standards and expectations.
  • Strong awareness of current and emerging industry trends.
  • A creative approach to innovation and experimentation.
  • High motivation and a deep sense of pride in delivering exceptional standards aligned with a premium hospitality brand.
  • Proven problem-solving skills.
  • A professional, positive, and solutions-focused mindset.
  • Excellent teamwork, communication, organisation, and punctuality with a strong commitment to supporting colleagues and contributing to a positive kitchen culture.

24. BS in Culinary Arts with 5 years of Experience

  • Previous kitchen experience in a similar role with relevant qualifications.
  • Passion for producing high-quality food.
  • Knowledge of current food trends.
  • Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.
  • Excellent planning and organizing skills.
  • Ability to multitask and meet deadlines.
  • Strong supervisory skills.
  • A current, valid, and relevant trade qualification.
  • A creative approach to the production of food.
  • Positive attitude and good communication skills.
  • Ability to work under pressure.
  • Ability to work independently or in teams.

25. BS in Culinary and Hospitality Operations with 7 years of Experience

  • Trade certificate and National Trade Certificate.
  • Experience as a Sous Chef in a big establishment.
  • Proficient in Microsoft Office.
  • Proficient understanding of English, both written and spoken.
  • Proficient in a second language.
  • Must be a strong team player.
  • Ability to work under pressure and tight timeline.
  • Ability to lead a big team of co-workers.
  • Ability to deal effectively with guests, management, employees, and outside contacts while working under pressure and meeting deadlines.
  • Ability to handle complex issues and problems, and refer only the most complex issues to higher-level staff.
  • Ability to maintain physical stamina and proper mental attitude.

26. BS in Baking and Pastry Arts with 2 years of Experience

  • Professional food preparation and hospitality experience.
  • Experience in the preparation of quick breads and baking.
  • Knowledge of special diets and common allergens, and appropriate kitchen protocols to maintain a safe dining experience for all diners.
  • Experience with the operation of Hobart dish sanitizer, range, baking equipment, and kitchen appliances.
  • Current TIPS (Training for Intervention Procedures) training card.
  • Current ServeSafe credential.
  • Experience handling row boats and outboard motor boats.
  • Capable of standing for various periods of time, as well as the ability to carry up to 50 pounds.
  • A positive outlook and the desire to be part of a tight-knit team of passionate people.

27. BS in Kitchen and Food Safety Management with 4 years of Experience

  • Experience managing a kitchen team.
  • Food Safety Manager Certification.
  • A strong work ethic.
  • Ability to communicate across all levels, establishing clear directions and objectives while distributing the workload appropriately.
  • An appreciation for the people with and the ability to motivate and develop a team.
  • Willing to roll up your sleeves and pitch in on demand.
  • Desire to grow professionally, learn new skills, and build strong relationships in and out of the restaurant.
  • Experience in finding the best solution to a problem by taking many variables and details into consideration.
  • A passion for real, delicious food.

28. BS in Culinary Management with 6 years of Experience

  • Certification in a culinary discipline.
  • Experience as a Sous Chef/Kitchen Manager or equivalent, preferably in a fine dining environment or five-star property.
  • Current on all culinary trends and active in furthering one’s own culinary development.
  • Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork, and exceptional customer service.
  • Extremely creative with strong service skills.
  • Demonstrated ability to energize a diverse team of culinary professionals.
  • Computer literate, including Microsoft Office Suite.
  • Ability to work cohesively and collectively as part of a team.
  • Ability to work well under pressure in a fast-paced environment.
  • Ability to perform job specifications with attention to detail, speed, and accuracy.
  • Ability to use all senses to ensure quality standards are met.

29. BA in Restaurant Management with 5 years of Experience

  • Significant Restaurant Kitchen experience.
  • Expert-level knowledge of the food and beverage industry, including BOH operations.
  • Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.).
  • Excellent leadership skills with the proven ability to lead and motivate team members.
  • Active problem solver with the ability to complete tasks while maintaining standards.
  • Ability to manage personal responsibilities in a high-stress, fast-paced work environment.
  • Ability to follow oral and written instructions.
  • Excellent organizational and communication skills.
  • Ability to work in a team environment.

30. BS in Professional Culinary Studies with 8 years of Experience

  • Experience in a similar volume-based business that represents global culture and consistent, approachable, and elevated dishes.
  • Culinary trained and professional who is passionate and curious to develop and grow as a Chef.
  • Experience in managing P&Ls, labor, purchasing, vendors, and quality control, while providing results in revenue.
  • Must possess consistent and stable work experience and encompass the desire to operationally support the business as an individual contributor and leader.
  • Must encompass Food Serve Safe certification and have experience with local sanitation regulations.
  • Well-versed and timely email etiquette as well as written and verbal communication.
  • Experience in training and leading teams, as well as producing large quantities of food, preparation, and excellent knowledge of quality food operations.
  • Must be able to seize, grasp, turn, and hold objects with hands.
  • Must be able to work on your feet for at least 8 hours.
  • Must be able to move, pull, carry, or lift to 30 pounds on occasion and 15 pounds regularly.
  • Occasional environmental exposures to cold, heat, and water.
  • Proven ability to occasionally kneel, bend, crouch, and climb.
  • Ability to taste all foods to ensure correct preparation.

31. BS in Culinary Arts with 7 years of Experience

  • Strong passion for food with a clear understanding of food as medicine.
  • Proven record of successfully leading kitchen operations, menu development, and memorable culinary experiences.
  • Demonstrated ability to create outstanding client experiences that deliver meaningful impact and lasting impressions.
  • Consistent commitment to positive, professional, and engaging interactions with all clients.
  • Proven leadership capability with the ability to inspire teams, drive positive change, and lead by example with clarity, consistency, and accountability.
  • High level of flexibility with the ability to adapt to changing operational demands and perform effectively under sustained pressure.
  • Strong passion for service delivery with the foresight to anticipate needs and the ability to coach teams to do the same.
  • Willingness to take considered risks, embrace continuous learning, and challenge established practices while remaining transparent and accountable.
  • Strong track record of achievement supported by innovation, resilience, and a continuous improvement mindset.
  • Clear, open, and honest communication skills underpinned by integrity and the ability to deliver messages effectively across diverse audiences.

32. BS in Hospitality Management with 6 years of Experience

  • Completion of an equivalent apprenticeship program, certified through the American Culinary Federation.
  • Food Manager Certification or completion of this certificate within six months of employment.
  • Practical restaurant management experience or related resort hotel experience.
  • Experience in budgeting, food cost, labor costs, and scheduling.
  • Thorough knowledge of food handling and preparation techniques.
  • Skilled in inventory control.
  • Clear, concise written and verbal communication skills.
  • Strong technical skills.
  • Excellent time management and organizational skills.
  • Excellent safety and sanitation skills.
  • Creative problem-solving skills.
  • Thorough knowledge of MS Excel, Word, PowerPoint, and POS systems.
  • Ability to work rotating schedules, holidays, weekends, and nights.

33. BS in Culinary Management and Operations with 4 years of Experience

  • Experience in the culinary, food and beverage, or related professional area.
  • Experience in managing kitchen shift operations and ensuring compliance with all Food & Beverage policies, standards, and procedures.
  • Ability to estimate daily production needs every week and communicate production needs to kitchen personnel daily.
  • Experience assisting the Executive Chef with all kitchen operations and preparation.
  • Ability to prepare and cook foods of all types, either regularly or for special guests or functions.
  • Ability to develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Experience assisting in determining how food should be presented and creating decorative food displays.
  • Self-motivated, shows initiative, and confident.
  • Be a strong team player.
  • Strong communication, time management, and organisational skills.
Relevant Information
Executive Sous Chef Skills, Experience, and Job Requirements